“What are we going to eat tonight?”  

That question has been answered by quick-service restaurants (QSRs) for decades. Commonly referred to as fast-food chains, quick-service restaurants have limited menus with food that is cooked in advance and kept hot, providing fast meals for busy customers. Quick-service restaurants are usually part of a chain or franchise operation that provides standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. 

Most historians agree that the American company White Castle was the first fast-food outlet, starting in Wichita, Kansas in 1916 with food stands and ultimately selling hamburgers for five cents apiece, thus spawning numerous competitors and emulators. 

Throughout the 20th century, quick-service restaurants exploded across the U.S. Large corporations and franchises were established as well. Today, fast-food restaurants are available almost everywhere across the globe. Total earnings for this type of restaurant reached a staggering $278.6 billion in 2021 within the U.S.  

But all these restaurants have to be built before food can be served. Using PlannedRetail data from BuildCentral, let’s take a look at quick-service restaurant construction for three household (or soon-to-be) names: Chick-Fil-A, Dave’s Hot Chicken, and Raising Cane’s.  

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